Flying Fish Roe Fried Rice recipe - ingredients, nutrition and when to eat it
This easy rice bowl is made by stir-frying warm rice with flying fish roe and crushed roasted seaweed.
This easy rice bowl is made by stir-frying warm rice with flying fish roe and crushed roasted seaweed. Its savory flavor and popping roe make it a great choice for a simple lunch or satisfying dinner.
Street food · 15 minutes to cook
Nutrition (per 344.5g serving): 491.4 kcal · protein 16.8g · carbohydrate 72.9g · fat 13g · sodium 872.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the flying fish roe at the end, as cooking it too long will reduce its signature pop.
Tips: Microwave cold rice for 30 seconds so it separates more evenly in the pan.
Tips: The roe and soy sauce are already salty, so start with only a small amount of soy sauce.
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Ingredients (1 serving)
- Rice — 210 g
- Flying fish roe — 2 Tbsp
- Egg — 1 pc
- Dried seaweed — 1 sheet
- Onion — 0.2 pc
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp